1. Add your coconut milk to a sauce pan with a large tablespoon of peanut butter, a grated knob of ginger and 3 tablespoons of soy sauce. Whisk everything together. Keep mixing and cooking on a medium heat until a nice thick pouring consistency. Set sauce aside.

2. Get your rice on (follow pack instructions).

3. Cut your Tofoo in to finger sized slices. Coat each piece of Tofoo in cornflour.

4. Heat a frying pan with some vegetable oil. Add your Tofoo pieces to the pan. Fry for 4-5 minutes on each side until golden and crispy.